Low-Fat Eggplant Parmesan - cooking recipe

Ingredients

3 Tbsp. balsamic vinegar
1 Tbsp. plus 1 tsp. olive oil
salt
3/4 tsp. sugar, divided
1/2 tsp. oregano
1/2 tsp. freshly ground pepper
1 large eggplant (1 1/2 lb.), cut into 1/2-inch thick slices
1 c. chopped onions
1 1/2 tsp. minced garlic
4 Tbsp. dry white wine, divided
1 (14 1/2 or 16 oz.) can stewed tomatoes
1 c. seeded, chopped tomato
1/4 c. chopped fresh basil
4 oz. shredded part-skim Mozzarella cheese, divided
1 Tbsp. grated Parmesan cheese
basil sprigs (for garnish)

Preparation

Heat oven to 400\u00b0.
Combine vinegar, 1 tablespoon oil, 1/2 teaspoon each salt and
sugar, the oregano and pepper in bowl. Coat large cookie sheet with vegetable cooking spray.
Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
Bake 15 minutes per side or until fork-tender. Combine onions, garlic, 1 teaspoon oil and 2 tablespoons wine in large nonstick skillet; cook, stirring, over medium-high heat for 45 to 50 minutes.
Preparation time:
50 minutes.